Directions:

Directions:

Place chicken breasts between sheets of waxed paper and pound slightly. Sprinkle with salt and black pepper. Heat 1 tbsp. each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side (do not overcook). Transfer to warm serving platter. Add chives or green onion, lime or lemon juice, brandy or cognac (if used), parsley and mustard to pan. Cook and whisk for 15 seconds. Whisk in broth. Stir until smooth, then whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.

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